Thai Beef Salad With Cucumber and Mint

April 20, 2021
Created by Harmons
45 minutes
Serves 4
  • 1 lb ribeye steak
  • Salt and freshly ground pepper
  • 4 tsp red curry paste
  • 2 Tbsp olive oil
  • Dressing
  • 1/2 cup sweet chile sauce
  • 2 Tbsp fish sauce
  • Zest and juice of 1 lime
  • 1 tsp honey
  • Salad
  • 9 oz romaine lettuce torn into 2" pieces
  • 1/2 red onion, thinly sliced, rinsed under cold water, and patted dry
  • 1/2 hothouse cucumber sliced into 1/8" thick rounds
  • 1 small carrot, shredded
  • 1/2 cup roughly chopped fresh mint leaves
  • 1/4 cup roughly chopped fresh cilantro leaves

Preheat a grill pan over medium-high heat or a broiler on high heat. Generously season steak with salt and pepper. Slather with curry paste and oil. Grill or broil steak until medium-rare, flipping once, 3-4 minutes per side. Transfer steak to a cutting board and allow to rest for 5 minutes.

To prepare dressing, in a small bowl, whisk together chile sauce, fish sauce, lime zest and juice, and honey. Set aside.

To serve, slice steak into 1/8” thick strips 3” long. Place steak strips, lettuce, red onion, cucumber, carrot, mint, and cilantro in a large serving bowl and lightly season.